Pistachio Cake with Orange Cream and Lavender Honey Recipe

Name: Pistachio Cake with Orange Cream and Lavender Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing; 1 1/2 cups all-purpose flour, plus more for dusting; 1 1/4 cups unsalted pistachios (7 ounces); 1 teaspoon baking powder; 1/4 teaspoon kosher salt; 1 cup plus 1 teaspoon sugar; 1/2 cup (5 ounces) pistachio paste (see Note); 1 teaspoon pure vanilla extract; 3 large eggs; 1/2 cup mascarpone; 1/4 cup sour cream; 1/2 teaspoon finely grated orange zest; Chopped candied oranges and lavender honey, for garnish

Servings: persons

1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups unsalted pistachios (7 ounces)
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup plus 1 teaspoon sugar
1/2 cup (5 ounces) pistachio paste (see Note)
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup mascarpone
1/4 cup sour cream
1/2 teaspoon finely grated orange zest
Chopped candied oranges and lavender honey, for garnish

1
Preheat the oven to 325.
2
Butter and flour a 9-inch cake pan.
3
In a food processor, pulse the pistachios until finely chopped.
4
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
5
In a large bowl, combine the 1 1/2 sticks of butter, 1 cup of the sugar, the pistachio paste and vanilla.
6
Using a handheld electric mixer, beat at medium speed until fluffy, about 3 minutes.
7
Beat in the eggs 1 at a time, then beat in the flour mixture at low speed just until incorporated.
8
Fold in 1 cup of the chopped pistachios.
9
Spread the batter in the prepared pan and bake for about 35 minutes, until a cake tester inserted in the center comes out clean.
10
Transfer the cake to a rack to cool completely, about 2 hours.
11
In a small bowl, whisk the mascarpone with the sour cream, the remaining 1 teaspoon of sugar and the orange zest .
12
Cut the pistachio cake into wedges and serve with a big dollop of the orange cream, candied orange and a drizzle of lavender honey.
13
Garnish the slices with the remaining chopped pistachios and serve.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing, 1 1/2 cups all-purpose flour, plus more for dusting, 1 1/4 cups unsalted pistachios (7 ounces), 1 teaspoon baking powder, and more.

Yes, Pistachio Cake with Orange Cream and Lavender Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Cake with Orange Cream and Lavender Honey

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